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Baked Ziti with Sausage and Béchamel

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Baked Ziti with Sausage and Béchamel is a rich, comforting pasta bake layered with hearty Italian sausage, robust tomato sauce, silky béchamel, and plenty of cheese—perfect for a crowd or a satisfying dinner.

Ingredients

  • 1 lb ziti or penne pasta
  • 1 lb Italian sausage (mild or spicy), casings removed
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28‑oz) can crushed tomatoes or tomato passata
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • ½ cup grated Parmesan cheese (plus extra for topping)
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • Fresh parsley or basil, chopped (for garnish)
  • For the béchamel:
  • 4 tbsp butter
  • ¼ cup all‑purpose flour
  • 4 cups whole milk, warmed
  • Pinch of nutmeg
  • Salt and white pepper, to taste
  • ½ cup grated Parmesan cheese (optional, for extra richness)

Instructions

  1. Preheat oven to 375 °F (190 °C). Grease a 9×13‑inch (or similar) baking dish.
  2. Cook the pasta in salted boiling water until just shy of al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium‑high heat. Add the sausage, breaking it up, and cook until browned and cooked through. Remove excess fat if needed.
  4. Add the onion and garlic to the sausage; sauté until soft and fragrant.
  5. Stir in the tomato paste, crushed tomatoes (or passata), oregano, basil, red pepper flakes (if using), salt and pepper. Simmer for 10‑15 minutes until the sauce is slightly thickened.
  6. Meanwhile, prepare the béchamel: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly.
  7. Gradually whisk in the warmed milk, and continue whisking until the sauce is smooth and thickened. Season with the pinch of nutmeg, salt, white pepper, and stir in the Parmesan cheese if using.
  8. Mix the cooked pasta with the sausage tomato sauce and Parmesan cheese. Reserve about half the mozzarella.
  9. In the prepared baking dish, layer half of the pasta mixture. Pour or spoon half of the béchamel over it. Then add the remaining pasta mixture, pour the remaining béchamel on top, and finish by sprinkling the reserved mozzarella and some extra Parmesan.
  10. Bake for 25‑30 minutes, or until the top is bubbly and golden. Let it rest for 5‑10 minutes before serving. Garnish with fresh parsley or basil.

Notes

  • Use ground beef or turkey instead of sausage for a milder flavor.
  • Add vegetables such as spinach, mushrooms, or zucchini to boost vegetable content.
  • Mix some ricotta into the béchamel for an extra creamy texture.
  • To make gluten‑free, use gluten‑free pasta and swap the flour in the béchamel for a gluten‑free blend.
  • This dish can be assembled ahead of time, refrigerated, then baked when ready—it reheats beautifully.

Nutrition

Find it online: https://recipesbyliza.com/baked-ziti-with-sausage-and-bechamel/